The Korean Kitchen

Taste of Korea 『한국의맛』. Seoul: Daehantextbook, Co. • Kim, Y. H., Yang, H. M., Kang, H. K. (2007). TheVery Best of Korean Cooking : Simple Recipes for Beginners. Seoul: Discovery media. • Kim, Y. J. (2009). Korean Cuisine.

Author: The Korean Food Promotion Institute

Publisher: Hollym

ISBN: 9781565915053

Category: Cooking

Page: 220

View: 237


Useful Korean Cookbook for English Speakers 75 Representative Food Recipes: Staple for Learning How to Cook Korean Food Giving Tips on Shopping for Ingredients Easily in Other Countries To enjoy Korean food culture with other citizens of the world, the Korean Food Foundation and Hollym Corp., Publishers published the Korean cookbook: The Korean Kitchen: 75 Healthy, Delicious and Easy Recipes. The book was released to introduce representative Korean traditional dishes. The book provides not only 75 Korean food recipes, but also basic ingredients of Korean cuisine, techniques to make Korean dishes, and the traditional Korean table setting. Because purchasing ingredients is an important part of cooking Korean food, the book especially gives tips on shopping for ingredients easily in other countries. The book also refers to some alternative food materials as a tip on the recipes. Its Korean edition is also published. The book contains representative Korean recipes such as rice mixed with vegetables and beef (bibimbap), spicy soft dubu stew (sundubu-jjigae), dumplings (mandu), grilled marinated beef (bulgogi), and braised short ribs in soy sauce (galbi-jjim), etc. The recipes are divided into (1) Rice, Porridge and Noodles, (2) Soups and Stews, (3) Special Dishes, (4) Side Dishes, (5) Kimchi, and (6) Desserts. There were many photos to illustrate steps and clearer explanation in the recipes of the book. Through this book, readers will be able to cook from everyday dishes to fancy feasts to beverages and desserts. Korean cuisine has gained world-wide attention as healthful foods because of the increased number of grains and vegetables compared to Western foods, as well as the scientifically proven benefits of fermented foods. Additionally, “Korean kimchi and kimchi culture” was listed as a UNESCO world intangible cultural heritage in December, 2013; thus, Korean food culture is not only a Korean resource but also a worldwide cultural asset that should be preserved and passed on. In this time, The Korean Kitchen will be good choice for people interested in Korean home cooking and for Korean-Americans who want to learn how to cook Korean. This book might be a good friend to the global kitchen.

Our Korean Kitchen

Roasted sesame seeds are also heavily used in Korean cooking, and you can buy ready-toasted, good-quality Korean sesame seeds in Asian supermarkets. Roasted seaweed kim 김 Sheets of crispy roasted seaweed are sold in little packets ...

Author: Jordan Bourke

Publisher: Simon and Schuster

ISBN: 9781681881867

Category: Cooking

Page: 272

View: 955


Korean food is quickly becoming the biggest trend in the culinary world—Our Korean Kitchen will be your inspiring guide to bringing this delicious and healthy cuisine to your table. Critically acclaimed chef and food writer Jordan and his Korean wife Rejina provide a cultural history of the food of Korea giving context to the recipes that follow. This comprehensive collection of 100+ authentic and accessible dishes explores the ingredients and techniques needed to master Korean cooking. From how to stock a Korean pantry, to full menu ideas, to recipes for every meal and craving, this is the only guide to Korean cooking you’ll ever need. You’ll find delicious recipes for Bibimbap, Kimchi Fried Rice, Crispy Chili Rice Cakes, Chicken Dumpling Soup, Seafood & Silken Tofu Stew, Pickled Garlic, Seafood & Spring Onion Pancakes, Shrimp and Sweet Potato Tempura, Knife-cut Noodles in Seafood Broth, Soy-Marinated Crab, Grilled Pork Belly with Sesame Dip, Grilled Beef Short Ribs, Deep Fried Honey Cookies, and so much more! Chapters: Rice & Savory Porridge Soups & Stews Vegetables, Pickles & Sides Pancakes, Fritters & Tofu Noodles Fish Meat Dessert

Quick Easy Korean Cooking

Korean Home Cooking. Berkeley, California: Tuttle Publishing, 2001. Hepinstall, Hisoo Shin. Growing Up in a Korean Kitchen: A Cookbook. Berkeley, California: Ten Speed Press, 2001. Hong, Kyeong-hee, and Brother Anthony of Taize.

Author: Cecilia Hae-Jin Lee

Publisher: Chronicle Books

ISBN: 9781452126296

Category: Cooking

Page: 168

View: 667


A Gourmet Cookbook of the Month. Learn how to make simple Korean dishes without sacrificing flavor from the James Beard Award–nominated author. Imagine sitting down to a sumptuous and fragrant dinner of Dumpling Soup with Rice Cakes after a long day of work. And a hot summer afternoon just begs for a picnic basket stocked with Chilled Cucumber Soup, delicate Chicken Skewers with Green Onions, and Seaweed Rice Rolls. Using ingredients that are readily available and techniques already familiar to home cooks, these Korean specialties can easily be dinner any night of the week. With appetizers and snacks, soups and hot pots, side dishes, entrees, rice, noodles, and a whole chapter devoted to kimchi, Quick & Easy Korean Cooking will bring new flavors to the dinner table.

Traditions of South Korean Cooking

Learning the Basic Techniques and Recipes of the South Korean Cuisine Martha Stone. Fermented bean paste. This is one of the most important ingredients used in a Korean kitchen. It is made by fermenting soybeans and grains to create a ...

Author: Martha Stone

Publisher: Martha Stone


Category: Cooking

Page: 60

View: 308


When you think of Korean food, kimchi and beef stew are most likely the ones that would pop into your head first. Beyond the popular notions of what South Korean food is, their traditional, home-cooking cuisine is actually a glimpse of what South Korea is. A beautiful country blessed with four distinct seasons, their taste in food is a reflection of that and more. This is part of the traditions of real and authentic Korean cooking. Let "Traditions of South Korean Cooking: Learning the Basic Techniques and Recipes of the South Korean Cuisine" guide you through your journey into the authentic Korea cuisine. Packed with simple recipes, tips, and a little history, this book is your ultimate guide in the fascinating – and delicious! - world of South Korean cooking.

Korean Cuisine

As the shape of the Korean kitchen changed , so too did the sot . With the use of new metals in the early twentieth century , Koreans began to use sot made of aluminum or alumite . These cooking pans cannot hold heat like the ...

Author: Michael J. Pettid

Publisher: Reaktion Books

ISBN: 1861893485

Category: Cooking

Page: 223

View: 309


Over the last two millennia, Korean food dishes and their complex preparations have evolved along with the larger cultural and social upheavals experienced by the nation. Pettid charts the historical development of the cuisine, using literary and historical accounts to examine the ways that regional distinctions and historical transformations played out in the Korean diet.

Maangchi s Big Book of Korean Cooking

Along with mitbanchan, which are side dishes that have been preserved by salting, drying, or pickling and can keep in the refrigerator for weeks or even months depending on the recipe, banchan are at the heart of Korean cuisine.

Author: Maangchi

Publisher: Rux Martin/Houghton Mifflin Harcourt

ISBN: 9781328988126

Category: Cooking

Page: 448

View: 188


The definitive book on Korean cuisine by "YouTube's Korean Julia Child"* and the author of Maangchi's Real Korean Cooking *New York Times


This book contains the family’s most popular recipes – common, as well as rarer, kimchi recipes, Korean everyday food and the ever recurring bi-bim-bap (which literally means ‘mixed rice’).

Author: Byung-Hi Lim & Byung-Soon Lim

Publisher: Pavilion

ISBN: 9781910496244

Category: Cooking

Page: 144

View: 724


You can’t really imagine Korea without kimchi. For thousands of years, their fermented vegetables have been absolutely essential at meals. In Korea, kimchi is so much more than food – it is a national cultural treasure, a universal health food and a part of the Korean identity. Koreans are obsessed with good food, and the Lim family is no exception. For two generations, they have retained the proud tradition of kimchi at the Arirang Resturant in Stockholm. This book contains the family’s most popular recipes – common, as well as rarer, kimchi recipes, Korean everyday food and the ever recurring bi-bim-bap (which literally means ‘mixed rice’). The Lim family present their version of a classic with lettuce, cabbage, chilli and ginger, but also the popular radish kimchi, kattugi, as well as the more unusual varieties with pumpkin, oysters, mushrooms, roots and other vegetables. Sourish, hot and tasty, kimchi is a wonderful accessory for most meals, not only Asian-style dishes but every imaginable Western dish. Here are ‘insider’ tips on how to go about fermenting vegetables at home. Considering it is so incredibly simple, the result is amazing, beautiful, tasty and healthy, thanks to the built-in riches of good bacteria cultures found in vegetables.

Maangchi s Real Korean Cooking

Higher in Canada “Whipping up the most delicious Korean food, Maangchi invites us all into her kitchen.” —The New York Times Her Millions of fans call her the Julia Child of Korean cooking. And indeed, Maangchi has won the admiration of ...

Author: Emily Kim

Publisher: Houghton Mifflin Harcourt

ISBN: 9780544129894

Category: Cooking

Page: 320

View: 408


Explore the rich diversity of Korean cooking in your own kitchen! Maangchi gives you the essentials of Korean cooking, from bibimbap to brewing your own rice liquor.

Food of Korea

Aeri's Korean Cookbook 1: 100 authentic Korean recipes from the popular Aeri's Kitchen website and YouTube channel. North Charleston, SC: Createspace Independent Publishing Platform. • Namkoong, J. (2013). A Korean Kitchen: Traditional ...

Author: The Korean Food Promotion Institute

Publisher: Hollym

ISBN: 9781565915060

Category: Cooking

Page: 330

View: 620


Food of Korea: 200 Recipes was written to expand the foreign language orthography of the Korean food menu and to ensure that Korean food can be enjoyed throughout the world by developing recipes with consistent names. This book intends to widely promote the accurate names and recipes of Korean food while publicizing the uniqueness and originality embodied by the representative Korean foods.

A Korean Cooking Cookbook

The conventional food for several millions of Koreans at home in Korea and abroad is known as the Korean Cuisine. This cuisine is fast becoming an international sensation, with the exciting, fascinating and varied way it is made.

Author: Jaehyun Hwan

Publisher: Charles Jesuseyitan Adebola

ISBN: 9788832533453

Category: Cooking


View: 337


This book is perfect for the home chef who needs help with Korean cooking, Korean shopping guides, Korean cooking ingredients, comprehensive knowledge of kitchen requisites, eating tips, the Korean table model and a detailed step by step approach to making delicious Korean classics found in Korean restaurants such as: Delicious Korean Barbecued Beef (Bulgogi), Steamed Egg Tofu (Gyeranjjim), Potato With Spicy Korean Chicken (Tak Toritang), Pork Bulgogi (Daeji Bulgogi), Kimchi Fried Rice (Kimchi Bokeumbab), Braised Mackerel with Radish (Godeungeo Jorim), Chicken Soup with Ginseng (Samgyetang) and more. Each recipe contains a preparation and cook time, serving per recipe, ingredient list and a simple yet detailed step by step preparation guide. For easier access, each recipe has been grouped under 10 categories, which includes; Korean Beef, Korean Breakfast Lunch & Dinner Ideas, Korean Chicken, Korean Pork, Korean Rice & Pasta, Korean Salads, Korean Seafood, Korean Side Dishes, Korean Soup & Stews, and Korean Veggies. It is beyond a book, it is a Korean experience; enjoy!